Decided to cook today, and make a different sort of empanadas. This time, I used a flour-based dough and baked them instead of frying.
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3 cups of flour, a pinch of salt, one stick of butter (!!), and a packet of
Goya seasoning, which contains saffron. |
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I don't have a large mixer, but it's not difficult to make dough by hand.
Just cut in the butter until it disappears into small pea-sized lumps.
Afterwards, I mixed in an egg yolk and milk until it comes together. |
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| The filling: ground beef, onions, mushrooms, tomatoes, cilantro |
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I also mixed in some rice and queso blanco, which is a really mild
cheese. Kind of like mozzarella, just a little firmer in texture. |
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| Completed filling. Err... I totally made too much. |
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| Time to wrap! Rolled out the dough into a rough circle... |
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| Added a spoonful of filling... |
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| And... empanadas! I brushed on an egg wash before putting in oven. |
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| After 20 minutes in the oven; ready to eat... almost! |
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But first I wanted to make a simple dipping sauce. A classic Argentinian
chimichurri sauce is typically made with parsley. But the cilantro at the
market looked better (and frankly I like cilantro more!). So, a bunch of
cilantro went into my mini processor along with garlic, salt, lime juice,
olive oil, and a sprinkle of cayenne pepper. |
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Chimichurri sauce! This got better as it sat; the herbs and acidity
tastes so bright and fresh! |
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| Yummy! |
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| There's enough for leftovers tomorrow! |
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